Spanish Roasted Pepper and Tuna Salad with Capers Recipe
This salad is reminiscent of the popular ensaladas served in Spanish bars at lunchtime – lots of vegetables, a bit of fish, and plenty of olive oil. Sweet roasted peppers come together with bold tuna and salty capers, all lightly lemony and very fresh. It works perfectly as a light lunch on a hot day or as a colorful dish on a shared snack table.
This salad combines the simplicity of Spanish bar food with deep roasted flavors and a bright, lemony dressing. Roasting the peppers concentrates their sweetness, which pairs beautifully with salty capers and rich tuna, creating a dish that is both light and satisfying.
Chef's tips
Use good-quality tuna in olive oil – it makes a big difference to the final flavor. Don’t rush the resting time after mixing the salad with the dressing; those few extra minutes allow the peppers and onion to absorb the aromas and become more delicate.
How to serve
Serve as a standalone light meal with plenty of crusty bread, or as part of a tapas-style spread alongside olives, cheeses and cured meats. It also works well as a side dish to grilled fish or chicken.
Ingredients
- pepper - 3 piece
- tuna - 160 g
- capers - 2 tablespoon
- onion - 0.5 piece
- olive oil - 3 tablespoon
- wine vinegar - 1 tablespoon
- lemon - 0.5 piece
- garlic - 1 clove
- parsley - 2 tablespoon
- salt -
- pepper -
- bread - 3 slice
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–25 minutes, turning them every 7–8 minutes, until the skin is deeply browned in spots and black blisters appear.
- Transfer the hot peppers to a bowl and cover with a plate or plastic wrap for 10 minutes – this will make the skins easier to remove.
- Once cooled slightly, peel the peppers, remove the cores and stems. Cut the flesh into strips about 1 cm wide.
- Peel the onion and slice it into very thin half-moons. Peel the garlic and finely chop it or press it through a garlic press.
- In a bowl, mix the olive oil, wine vinegar, juice from half a lemon, garlic, a pinch of salt and pepper. Taste and adjust the seasoning if needed – the dressing should be slightly tangy and bold.
- In a large bowl, place the strips of roasted pepper, onion, capers and drained tuna broken into larger chunks. Gently toss so you don’t mash the fish.
- Pour the prepared dressing over everything, gently toss again and leave for at least 10 minutes at room temperature so the flavors can meld.
- Before serving, sprinkle the salad with chopped parsley. Serve with slices of bread lightly toasted in a dry pan or toaster until crisp around the edges.
Storage
Sałatkę przechowuj w szczelnie zamkniętym pojemniku w lodówce do 2 dni. Przed podaniem wyjmij ją na 15 minut z lodówki, aby oliwa lekko się ogrzała i znów była płynna.
